Reese's Potato Chip Cake
Rich, dark chocolate cake layers with whipped peanut butter filling, peanut butter and potato chip filling, and chocolate buttercream.
Servings: 1 3-layer, 8-inch cake
Ingredients
FOR THE CAKE
- 2 cups (240 g) all-purpose flour
- 1 3/4 cups (350 g) granulated sugar
- 3/4 cup (88.5 g) Cacao Barry Extra Brute Cocoa Powder (or similar premium brand)
- 2 teaspoons (8 g) baking soda
- 3/4 teaspoon (3 g) baking powder
- 1 teaspoon (6 g) salt
- 3 large or extra large eggs, room temperature
- 1 cup (240 g) buttermilk, room temperature
- 1 cup (236 g) hot water
- 1/2 cup (109 g) vegetable oil
- 1 tablespoon (4.2 g) pure vanilla extract
FOR THE BUTTERCREAM
- 1/4 cup (57.75 g) heavy whipping cream
- 8 ounces dark chocolate chips
- 2 cups (456 g) unsalted butter, slightly cold
- 5 cups (625 g) powdered sugar, measured and then sifted
- 1 tablespoon (4.2 g) pure vanilla extract
- Pinch of coarse salt
- *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.
For the Potato Chip Filling
- 2 cups (100 g) Ruffle potato chips, broken up into big pieces and then measured
- 1/2 cup (113 g) unsalted butter
- 2 tablespoons peanut butter
- 1/4 cup (15 g) powdered milk
- 1/4 cup (50 g) packed brown sugar
For the Peanut Butter Filling
- 1/2 cup (113 g) unsalted butter
- 1 cup (250 g) peanut butter
- 1 cup (125 g) powdered sugar
- 1 teaspoon (4.2 g) vanilla extract
- 1 teaspoon (6 g) salt
Instructions
FOR THE CAKE
- Preheat the oven to 325 degrees F. Spray two 8-inch cake pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
- In the bowl of an electric mixer, stir together the dry ingredients.
- In a separate medium size mixing bowl, whisk together the eggs, buttermilk, water, oil and vanilla.
- With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Batter will be thin. Scrape sides and mix for another 30 seconds. Divide batter evenly among prepared pans.
- Bake for 30-35 minutes (you may need more time depending on your oven), until toothpick comes out almost clean. Cool on wire racks for 10-15 minutes, then gently invert onto racks until cooled completely.
- When cakes are completely cooled, I like to wrap each cake layer individually with plastic wrap and stick it in the refrigerator or freezer until I’m ready to frost. The cake will be easier to work with if it’s cooled a bit. If I’m making the cake a day or two before I actually need to frost it, I put it in the freezer to ensure freshness. If I’m frosting same-day, I’ll just put it in the refrigerator to chill until needed.
FOR THE BUTTERCREAM
- In a microwave safe bowl, heat the cream and the chocolate chips for about a minute. Stir until smooth. Set aside to cool.
- In the bowl of electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 2 to 3 minutes.
- With the mixer on low speed, slowly add the cooled chocolate ganache. Scrape down the sides and bottom of the bowl, and beat until the mixture is smooth and silky.
- Slowly add the powdered sugar, followed by the vanilla and salt. Turn the mixer to medium-high speed until lighter in color and texture, about 3 minutes.
- Use a wooden spoon to mix frosting to get rid of air bubbles.
For the Potato Chip Filling
- Preheat your oven to 325 degrees F. Line a half sheet pan with parchment paper. Set aside.
- In a microwave safe bowl, melt the butter and peanut butter. Stir to combine. Set aside.
- In a large bowl, combine the potato chips, milk powder, and brown sugar. Toss to mix.
- Pour the melted butter and peanut butter over the mixture until it forms clusters.
- Spread the clusters on the prepared pan and bake for 20 to 25 minutes, until golden brown. Allow to cool completely.
For the Peanut Butter Filling
- In the bowl of an electric mixer, beat together the butter and peanut butter until smooth.
- Add the powdered sugar, vanilla, and salt. Mix until smooth and silky.
Assembly
- Place the first cake layer, top side up, in the center of your cake board or cake plate.
- Pipe a rim of the chocolate buttercream around the edge of the cake.
- Spread about 1/2-2/3 of the peanut butter filling across the cake layer.
- Sprinkle with a generous amount of the potato chip filling.
- Top with the second cake layer, top side down.
- Cover the entire cake with a thin layer of chocolate buttercream. Freeze the cake for 10 to 15 minutes to set the crumb coat.
- When the crumb coat is set, continue frosting the cake with the remaining buttercream. Top with the remaining peanut butter filling and potato chip filling.